Chocolate Chip Dried Cherry Scones Gift Jar Recipes

RIDICULOUSLY EASY CHOCOLATE CHIP CHERRY SCONES

Steps:

• Place the cherries in a small bowl and cover with boil water. Set aside while you prep the other ingredients.
• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven.
• Measure 1 cup heavy cream and place it in the freezer for 10 minutes. Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
• Whisk flour, sugar, cornstarch, baking powder, baking soda and salt in a medium-size bowl. Stir to combine and then add the chocolate chips and stir again. Set aside.
• Drain the cherries well then turn out onto several thicknesses of paper toweling. Wrap the cherries in the paper towels tightly to remove any excess moisture. Transfer the cherries to a cutting board and roughly chop them with a sharp knife.
• Transfer the cherries to the bowl with the flour mixture and stir well.
• After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
• Add the cream mixture to the dry ingredients and stir with a rubber spatula until all flour is incorporated. The batter will be very thick, like cookie dough. Don't over mix it, but you do make sure all the little flour bits are incorporated.
• Spray a cookie scooper (see Café Tips above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto the prepared pan. Space the scones at least 2-inches apart to allow for some spreading.
• Refrigerate scones for at least 15 minutes (longer is fine).
• Bake for 10-15 minutes or until light golden brown. Transfer to a wire cooling rack.
• While the scones are baking, make the vanilla almond glaze. Combine the powdered sugar, milk (or half and half) and extracts in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If the glaze is too thin, add a bit more powdered sugar, if too thick add a little more milk or half and half.) Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over the warm scones as soon as they come out of the oven, You can either come the scones completely or just drizzle the icing over the scones. Any excess icing will drip onto the sheet pan or foil. If you can wait, let the glaze set before serving.
• Store in an airtight container or freeze for longer storage.

HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES

Steps:

• Butter and flour baking sheet.
• Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
• Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
• Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps.
• Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
• Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.).
• Preheat oven to 400°F
• Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
• Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).
• Serve warm or at room temperature.

CHOCOLATE CHERRY SCONES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
• In a large bowl, mix together the flour, cocoa powder, baking powder, and salt.
• Cut the into chunks and add it to the flour mixture. Using your fingers or a pastry blender, cut the butter into the flour mixture until it resembles course crumbs.
• In a separate small bowl, beat the egg. Add the heavy whipping cream, pure maple syrup, and vanilla. Mix well.
• Create a well in the dry ingredients, then pour the wet mixture in. With a wooden spoon, mix the dough just until it all comes together. Add the cherries and stir until combined.
• Spread a little flour on your pastry surface and turn the dough onto the surface. With your hands, and using a little flour if necessary, shape the dough into an approximately 8-inch x 5-inch rectangle. Cut the dough in half down the middle and again across so that you have four rectangles. Slice each rectangle on the diagonal to create two rough triangles.
• Carefully transfer the scones to the cookie sheet and bake until set, about 15 minutes.
• Let cool for about 10 minutes, then transfer to a wire rack with paper towels underneath (the paper towels help with clean-up). Allow to cool completely.
• Place chocolate chips in a small microwave-safe bowl and microwave at 50% power for 30 seconds. Stir and cook at 50% power in 15-second increments until the chips melt completely smooth when you stir them. With a spoon, drizzle the chocolate over the scones. Let cool so the chocolate will harden, then serve.

CHERRY-CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 400 . Spray cookie sheet with cooking spray.
• In medium bowl, mix flour, sugar, baking soda and salt. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Stir in yogurt, cherries and chocolate chips (dough will seem a little crumbly).
• On lightly floured surface, shape dough into a ball. Knead dough lightly 10 times. Divide dough in half. On cookie sheet, pat each half of dough into 6-inch circle. Cut each circle into 6 wedges, using sharp knife, but do not separate wedges.
• Bake 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet to rack. Carefully separate wedges. Cool 10 minutes. Serve warm.

CHOCOLATE-CHERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in cherries and chocolate chips, making sure they are well coated with the dry ingredients.
• Mix together 1/2 cup heavy cream, egg, and 1 tablespoon cherry syrup together with a fork in a small bowl until well combined. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper onto the prepared baking sheets (4 scones per baking sheet). Brush scones with 1 tablespoon heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and milk together in a small bowl. Transfer to a small resealable plastic bag. Snip one corner off of the bag with a pair of scissors, and drizzle glaze on cooled scones.

OAT AND CHERRY SCONES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, baking powder, oatmeal, brown sugar and then cherries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• OAT AND CHERRY SCONES GIFT TAG:
• Additional ingredients to be added by the recipient: 10 tbsp melted butter, 2/3 cup milk, 2 eggs, 1 tsp vanilla extract, 1 egg white and 3 tbsp water.
• OAT AND CHERRY SCONES INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl combine the butter, milk, eggs and vanilla extract.
• Add the contents of the jar and still until just moistened; let stand 5 minutes.
• Shape dough into 2 6-inch rounds and place on a lightly greased cookie sheet about 2 inches apart.
• With a floured knife, score each round into 6 wedges without cutting through the dough.
• Combine the egg white and water and brush over each round.
• Bake for 20-25 minutes or until golden brown.
• Cool for 5 minutes, cut into scones and serve warm; or cool completely and store in an airtight container for up to 1 week.